Copy Link
Add to Bookmark
Report
Cider Digest #2012
Subject: Cider Digest #2012, 12 January 2016
From: cider-request@talisman.com
Cider Digest #2012 12 January 2016
Cider and Perry Discussion Forum
Contents:
Green bell pepper / MethoxyPyrazine (Andrew Lea)
ussurien pears (Akiva Silver)
Moving 30 miles with full glass carboys (Josh Kellermann)
NOTE: Digest appears whenever there is enough material to send one.
Send ONLY articles for the digest to cider@talisman.com.
Use cider-request@talisman.com for subscribe/unsubscribe/admin requests.
Archives of the Digest are available at www.talisman.com/cider#Archives
Digest Janitor: Dick Dunn
----------------------------------------------------------------------
Subject: Green bell pepper / MethoxyPyrazine
From: Andrew Lea <andrew@harphill.co.uk>
Date: Thu, 7 Jan 2016 18:55:59 +0000
> From: "Josh Klatt" <josh@joshklatt.com>
> A batch of my cider this year has a distinct green bell pepper aroma --
> the culprit (I think) is methoxypyrazine (MP) , specifically
> 2-methoxy-3-isobutylpyrazine (IBMP).
> according to wine literature, this can emerge from 2 different sources:
> 1. fruit (under-ripe) : the grapes produce MPs at berry set, but the
> MPs steadily decline as the fruit ripens.
> 2. Multi-Colored Asian Lady Beetle : these suckers secrete MPs as a
> defense mechanism, so catching a couple in the press will contaminate
> the batch. We've got plenty of these bugs in our area.
> ? Do apples produce MPs like grapes ? or is my problem due to insect
> contamination ?
I never heard of methoxy pyrazines in ciders before. I worked a good
deal on apple aroma in my previous life and AFAIK there is no evidence
that the pyrazine pathways exist in apples as they do in grapes.
However, a recent paper on apple juice taints describes the 'bell
pepper' pyrazines as metabolites of Streptomyces griseus, a soil
bacterium which can occur in apple juice
http://www.researchgate.net/profile/Barbara_Siegmund/publication/6222118_Growth_
behavior_of_off-flavor-forming_microorganisms_in_apple_juice/links/543fa63c0cf23
da6cb5b7223.pdf
So the aroma may be due to bacterial contamination of the juice, or it
may be due to your Lady Beetles.
Andrew Lea
nr Oxford, UK
www.cider.org.uk
------------------------------
Subject: ussurien pears
From: Akiva Silver <ttfarm279@gmail.com>
Date: Thu, 7 Jan 2016 22:21:32 -0500
Hi Dick,
I had this brief question for the group:
Does anyone have any experiences growing Ussurien pears either as a
rootstock or out as a seedling?
Has anyone tried making perry with Ussurien seedlings? I am also interested
to hear of their growth, I am really hoping to grow pears that can get huge.
Thank you very much,
Akiva
- --
Akiva Silver
Twisted Tree Farm
279 Washburn Rd
Spencer, NY 14883
(607) 589-7937
www.twisted-tree.net
------------------------------
Subject: Moving 30 miles with full glass carboys
From: Josh Kellermann <joshkellermann@gmail.com>
Date: Tue, 12 Jan 2016 17:44:58 -0500
Hi All,
As life would have it, I have to move. The likely move date is March 1.
As luck would have it, I have 25 - 5 gallon glass carboys and 3 - 15 gallon
glass demijohns full of cider. It was a bumper crop in the Northeast :-)
About half are fully fermented and I'm just waiting on them to clear. The
other half are in a very slow secondary ferment.
Does anyone have any experience moving with full carboys?
I'm less concerned about safety (I've got them all in milk crates and wood
boxes and can strap them down in the back of my truck) and more concerned
about the cider quality:
1. For the fully fermented ciders, I'm worried about exposing the cider to
air - already have some film yeast issues with some of the batches. I could
pull the airlock and put a solid bung in to prevent spilling and reduce
contact with air, but am still concerned about air contact.
2. I could bottle before I leave, but for those not fully fermented I don't
want to sulfite or filter to halt fermentation as I prefer a completely dry
cider (and also am bottling a bunch into 1-gallon glass jugs and need a
bone dry cider for that). I also want them to have a chance to clear before
I bottle. Lastly I will be packing my life into boxes and am not sure I
want to take all the time necessary to bottle while trying to move, but
could be convinced otherwise.
On the plus side, I'll be moving to a place with a cool, quiet basement so
I won't have half my bedroom filled with carboys anymore (I'll miss going
to sleep to the sound of bubbles tho).
What would you do?
Thanks!
Josh in the Catskills
------------------------------
End of Cider Digest #2012
*************************
